That's right! Another cooking question, this time about olive oils?

Question

I know there are three kinds of olive oils, plain, virgin, and extra virgin. I know the preparation differences. I looked that up. I have different recipes that calls for these. My question, Is there a difference in taste? Do I have to buy a bottle of each? Can I use just one kind for all my recipes? And if so, which is the best?

Answer 1

Ladybug, the plain has a good clean taste, a little touch of olive. The virgin will be even cleaner, and the extra virgin is like pouring silk on your food.
I keep a jug of regular (for salad dressing, making up homemade mayo, pesto, etc) on hand, and a medium small bottle of extra virgin for stir fry, saute, and other food prep. I have a peanut allergy so I can't use peanut oil, the often recommended oil for many recipes.
Try some x-tra virgin. It's delightful.
Have a good life!

Answer 2

this is a question that really is a matter of personal taste. some people don't like the flavor of evoo at all. to strong for them and in my opinion, if you did not grow up in a household that used it a lot, it is an acquired taste. since evoo is more expensive and the delicate flavors are destroyed by heat I only use it in salads or to finish pastas and some other foods. when cooking I will often use half butter and half olive oil (a lighter style) and then I will have the flavor of butter without all of the fat.
if you cook a lot or plan on cooking a lot, experiment with different brands by buying small bottles and finding one with a flavor you like. the more expensive brands are not necessarily better if you are not accustomed to the flavor. start in the middle of the road and work your way up. it's kind of like wine in the sense that some of the nuances in more expensive oils may be lost on the novice. the cheap stuff is not worth it though, it may not even be pure olive oil.

Answer 3

I wouldn't buy a bottle of each unless you're made of money. The extra virgin olive oil works for me in all applications calling for olive oil.

Another hint, do not substitute olive oil for vegetable oil in most recipes (I'm thinking cakes, cookies, etc) as the olive oil will leave an odd taste in those foods.

Answer 4

The extra virgin is the first cold pressing. Virgin is the 2nd cold pressing, and 'plain' is heated and pressed. Extra virgin is the best tasting, and of course the most expensive.

I'd go with extra virgin for all recipes, unless cost becomes prohibitive.

Answer 5

I use extra virgin olive oil for everything. There may be times when you only want a light flavor of oil so then do not use the extra virgin.

I use extra on everything and love the deep rich flavor.

Answer 6

I buy extra virgin for everything except: peanut oil for deep frying, and walnut flavored oil for salads.

Peanut oil has a higher smoke point than olive oil, it does not breakdown and go rancid as fast.

Answer 7

extra virgin oil is a lot better and richer. all of them are good and the taste is just about the same but extra virgin oil is a little better than the other two.